Sohan

Sohan is a traditional Persian brittle toffee confection, most closely associated with Isfahan, Iran. It is one of the country’s best-known sweets and is widely produced in Isfahan’s confectionery shops as well as in other Iranian cities. The exact origins are uncertain, but the dessert is commonly linked to the Safavid era and remains a staple of regional pastry culture.

The core ingredients typically include a caramelized sugar base enriched with butter or ghee, flour or chickpea flour, saffron, rosewater, and sometimes cardamom. Pistachios or almonds are commonly pressed into or scattered over the surface. The mixture is cooked to a thick syrup, poured onto a flat surface or into a mold, spread into a thin sheet, and then cooled and hardened. Once set, it is broken into diamond- or rectangle-shaped pieces for serving.

There are regional variants of Sohan, with differences in texture, sweetness, and nut toppings. Sohan produced in Iran’s major cities may differ in recipe and finish, while some producers offer slightly softer or crunchier versions depending on flour base and cooking time. Modern renditions may use alternative fats or flavorings, but saffron and nuts remain characteristic markers.

In contemporary markets, Sohan is exported internationally and widely distributed within Iran. It is commonly served with tea and is a popular gift during Nowruz and other festive occasions. Properly stored in an airtight container, it has a relatively long shelf life and maintains its crisp texture for an extended period.